Since I’m challenging myself+my husband to make new recipes out of our new cookbooks throughout the year (at least one from each book per month), I decided to do mini-review posts of the recipes we make on the blog. I will not be posting the recipe (you can get it yourself in whichever book it comes from), but I’ll post a photo (if possible) of our dish made from the recipe as well as a few bullet-point notes. There’s a category on the blog for these posts called “recipe review 2013.”
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Recipe: Rice Salad from The Complete America’s Test Kitchen TV Show Cookbook 2001-2013, (page 45-46)
- when did we make this? Sunday, June 9, to bring to a pot-luck style dinner for our church small group
- did we change anything? I used dried oregano (a bit less than 1/2 the fresh quantity called for in the recipe). I also used navel oranges, which were harder to cut into supremes than a reguar orange. Next time, I’ll try to find regular oranges.
- what did we like? So, we saw an episode with this recipe. At first, Husband and I were thinking that it sounded kind of unappetizing, but after watching them assemble the salad, we had completely changed our minds and were looking forward to a chance to try it. We decided to bring it for our small group’s dinner this month, and it was a smash hit. Everyone was commenting on how good it was (and how unusual, too!). I’m so glad that we tried it! The olive-orange flavor juxtaposition was amazing.
- what didn’t we like? Nothing.
- will we make it again (any changes in the future)? Yes, we’ll definitely make this again. It is a wonderful (and gluten-free!) alternative to a pasta salad.